Autumn Soup Recipe
Ingredients
| Lean ground beef | 1 pound | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), chopped | |
| Hot water | 4 Cup (16 tbs) | |
| 2 cups cubed potatoes, 1/2-inch cubes | ||
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Salt | 1/2 Teaspoon | |
| Dried basil leaves | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| 3 tomatoes, cut into eighths and sliced in half | ||
Directions
Mix ground beef, onion and celery in 5-quart casserole.
Microwave at HIGH (100%) until ground beef loses its pink color, 5 to 7 minutes, stirring after half the cooking time.
Add hot water, potatoes, carrots, salt, basil, pepper and bay leaf; cover.
Microwave at HIGH (100%) until potatoes are tender, 18 to 20 minutes.
Add tomatoes.
Microwave at HIGH (100%) until tomatoes are tender, 8 to 10 minutes.
Remove and discard bay leaf.
Microwave at HIGH (100%) until ground beef loses its pink color, 5 to 7 minutes, stirring after half the cooking time.
Add hot water, potatoes, carrots, salt, basil, pepper and bay leaf; cover.
Microwave at HIGH (100%) until potatoes are tender, 18 to 20 minutes.
Add tomatoes.
Microwave at HIGH (100%) until tomatoes are tender, 8 to 10 minutes.
Remove and discard bay leaf.
Chef
